Ingredients with Measurements:
- 2 cans of anchovy fillets (2 oz each)
- 1/4 cup of capers
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh chives
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Drain the anchovy fillets and chop them into small pieces.
2. In a mixing bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Add the chopped anchovy fillets, capers, parsley, basil, mint, and chives to the bowl.
4. Toss the ingredients together until they are evenly coated with the dressing.
5. Taste the salad and adjust the seasoning if necessary.
6. Serve the salad immediately or refrigerate until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 135
Total Fat: 13g
Saturated Fat: 2g
Cholesterol: 13mg
Sodium: 1073mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 0g
Protein: 3g
Substitutions for ingredients:
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
- If you don't have red wine vinegar, you can use white wine vinegar or lemon juice instead.
Variations:
- Add sliced cherry tomatoes or diced cucumber for extra freshness.
- Substitute the anchovy fillets with canned tuna or sardines.
- Add some chopped garlic for extra flavor.
Tips and tricks:
- Make sure to drain the anchovy fillets well to remove excess oil.
- Use a good quality extra-virgin olive oil for the dressing.
- If you don't like the taste of capers, you can omit them or substitute them with chopped olives.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad on a bed of lettuce or arugula.
- Garnish with some extra chopped herbs.
Garnishes:
- Extra chopped herbs
- Lemon wedges
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the salad is too salty, rinse the anchovy fillets and capers before adding them to the bowl.
Food safety advice:
- Make sure to use clean utensils and a clean mixing bowl to prevent contamination.
Food history:
- Anchovies and capers are commonly used in Mediterranean cuisine.
Flavor profiles:
- Salty, savory, and herbaceous.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch.
Related Categories
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